Grilled Teriyaki Chicken

Grilled Teriyaki Chicken

Course: Dinner, Lunch, Side Dish
Keyword: Chicken, Grilled, Teriyaki
Servings: 2


  • Skewers
  • Grill


  • 6 Chicken Thighs Boneless & Skinless
  • 1/2 Cup Soy Sauce
  • 1/2 Cup Sweet Cooking Rice Seasoning Kikkoman AJI-Mirin
  • 1/3 Cup Mirin (I use the one with a purple cap)
  • 1/4 Cup Brown Sugar
  • 3 Tsp. Grated Ginger
  • 2 Green Onions
  • 1 Tbsp. Oil Vegetable or Olive


  • Soak skewers in water until you're ready to grill.
  • Cut chicken thighs into 3 pieces and trim off excess fat.
  • In a bowl combine chicken thighs, soy sauce, sweet cooking rice seasoning, mirin, brown sugar, ginger, green onions, and oil.
  • Marinate in the fridge for half an hour.
  • Heat up grill to 475-500 degrees.
  • Take the skewers and pierce 4-5 chicken thighs on each stick.
  • Save the excess sauce.
  • Grill the chicken thighs for 12-14 minutes while turning them every few minutes.
  • While the chicken thighs are grilling, take the excess sauce and boil in a pot to kill the bacteria.
  • Once the chicken thighs are done take the excess sauce that was boiled and use a spoon or brush to glaze the sauce over the thighs.
  • Enjoy!